ZABAGLIONE WITH BERRIES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.
FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
CHAMPAGNE SABAYON
Steps:
- Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside.
- Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint.
CHILLED RASPBERRY SABAYON
Categories Champagne Berry Dessert Valentine's Day Raspberry Eau de Vie Summer Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk first 4 ingredients in large metal bowl. Set bowl over saucepan of simmering water (do not let bottom of bowl touch water). Using electric mixer, beat mixture until very thick and thermometer registers 160°F., about 12 minutes. Remove bowl from over water and set in larger bowl of ice. Let cool completely, whisking occasionally.
- Using electric mixer fitted with clean beaters, beat cream to firm peaks. Gently fold into egg mixture. Chill sabayon until cold, about 1 hour. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Divide raspberries among 4 bowls or stemmed goblets. Spoon sabayon over raspberries and serve immediately.
CHILLED RASPBERRY SOUP
Family and friends enjoy this lovely cold soup. I often use sugar substitute and reduced-fat sour cream to make it a little lighter.-Amy Wenger, Severance, Colorado
Provided by Taste of Home
Categories Appetizers Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a blender, combine the cranberry juice, sugar and 5-1/3 cups raspberries; cover and process until blended. Strain and discard seeds. Stir in 1-1/3 cups sour cream. Cover and refrigerate for at least 2 hours., To serve, pour 1/4 cup of soup into 12 cordial glasses. Top each with a raspberry and 1/2 teaspoon sour cream.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 10mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 4g fiber), Protein 2g protein.
RASPBERRY & PISTACHIO PARFAIT
Sweet and nutty, this delicate dessert is ideal for after a big Sunday dinner, serve chilled and covered in blitzed pistachios for some crunch
Provided by Tom Kerridge
Categories Dessert
Time 1h45m
Number Of Ingredients 9
Steps:
- Grease a 900g loaf tin with oil, then line with baking parchment. To make the purée, blitz the raspberries to a pulp in a blender, then pass through a fine sieve into a saucepan. Gently reduce the purée on a low heat for 30 mins, stirring occasionally, until the colour has intensified and the purée has reduced to about 200ml. Remove from the heat and leave to cool.
- While the purée cools, put the egg yolks and sugar in a glass bowl and whisk over a pan of simmering water for 10 mins until the eggs are pale, thick and doubled in volume. Set aside.
- Next, put the sugar for the meringue in a saucepan with 2 tbsp water and heat until the syrup reaches 120C on a thermometer. While the sugar is coming up to temperature, use a mixer or electric whisk, to whisk the egg whites on the lowest setting. Once the sugar has reached 120C, carefully pour onto the egg whites and turn the mixer or electric whisk up, continuing to whisk until the whites are cool.
- Next, in a clean bowl, whisk the cream until it has soft peaks. Add the purée and chopped pistachios, then fold in the yolks. Once combined, fold in half the whites. Add the raspberries with the remaining whites, gently fold together, then pour into the lined loaf tin. Put in the freezer overnight.
- The next day, remove the parfait from the tin. Cover it completely in the blitzed pistachios, then place on a tray, cover in cling film and return it to the freezer. When you're ready to serve, slice the parfait and serve with a few fresh raspberries.
Nutrition Facts : Calories 394 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
CHILLED RASPBERRY SOUP
Boy, if this isn't one of the best things to do to raspberries, I don't know what is!! This is just so yummy!
Provided by MizzNezz
Categories Raspberries
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mash berries, water and wine together.
- Place in blender and puree.
- Put in large pot.
- Add cranberry juice, sugar, cinnamon and cloves.
- Bring just to a boil over med heat.
- Strain and cool.
- Whisk in lemon juice and yogurt.
- Chill.
- Serve with a dollop of sour cream.
Nutrition Facts : Calories 506.6, Fat 10.5, SaturatedFat 5.6, Cholesterol 19.9, Sodium 68.9, Carbohydrate 102.2, Fiber 16.4, Sugar 80.4, Protein 7.5
RASPBERRIES WITH SABA SABAYON
Categories Berry Egg Dessert Valentine's Day Mother's Day Raspberry Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Whisk egg yolks, sugar, saba, and 2 tablespoons water to blend in top of double boiler over barely simmering water (do not allow upper pot to touch water); whisk constantly until mixture thickens and thermometer registers 160°F, about 4 minutes. Place top of double boiler over large bowl filled with ice; continue whisking until mixture cools, about 3 minutes. Whip cream in small bowl until soft peaks form; fold into saba mixture. Cover sabayon with plastic wrap and refrigerate until cold, at least 1 hour and up to 4 hours.
- Divide raspberries among dessert coupes. Spoon sabayon over and serve.
- *A lightly sweet, unfermented syrup made primarily from the must of Trebbiano grapes. Available at specialty foods stores and Surfas (310-559-4770; surfasonline.com) and Zingerman's (888-636-8162; zingermans.com).
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RASPBERRIES WITH SABA SABAYON RECIPE - BON APPéTIT
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- Whisk egg yolks, sugar, saba, and 2 tablespoons water to blend in top of double boiler over barely simmering water (do not allow upper pot to touch water); whisk constantly until mixture thickens and thermometer registers 160°F, about 4 minutes. Place top of double boiler over large bowl filled with ice; continue whisking until mixture cools, about 3 minutes. Whip cream in small bowl until soft peaks form; fold into saba mixture. Cover sabayon with plastic wrap and refrigerate until cold, at least 1 hour and up to 4 hours.
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